Pumpkin Tahini Loaf

Sometimes recipes are accidents. Does this ever happen to you? Where you add, like, one spice to something and then it turns into something else. Or maybe you accidentally mess something up and it’s a becomes a happy accident?

Billy told me that he was bored so he put peanut butter on a slice of pumpkin bread and it turned out to be amazing! So when he came over the other day and I was like, “I wanna make a twist on pumpkin bread,” he suggested I use tahini. I thought hmm…ok let’s try it. We were SHOCKED at how good it was. It didn’t sound awful but also didn’t sound like an absolute winner. You all, it was a winner delicious!

So here we are…

Whenever people ask me, “I’m not a baker, what should I bake as my first go?”

I always suggest a quick bread or cookies.

This as easy at it gets. You mix together the dry ingredients, you mix together the wet ingredients, stick it in the oven and then BOOM: a loaf.

A delicious, seedy loaf of pumpkin bread. The crumb is tight yet still very tender. The crunch is delightful and the smell is amazing.

Directions

Grease and line a 8x4-inch or 9x5-inch with a sheet of parchment so that you have extra on the sides (this makes it easy to lift the loaf out). Preheat oven to 350 degrees F. *If you use a 9x5-inch loaf pan, it’ll be a bit more stout than using a 8x4-inch.

In a large bowl, whisk together the flour, white and black sesame seeds, baking powder, baking soda, pumpkin pie spice and salt.

In another medium bowl, whisk together pumpkin puree, oil, tahini, eggs and sugar, until very smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined, being sure not to over-mix. Add the batter to the loaf pan and smooth out the top.

Sprinkle the top with sesame seeds. Bake for about 45 to 50 minutes, until a skewer comes out mostly clean (a few crumbs are ok!).

Cool in pan for about 10 minutes and then remove and place on a cooling rack.

Your tahini banana bread is a staple in my house so I’m going to trust you on this. However, here in Australia, we don’t get the whole Fall/Thanksgiving/Pumpkin craze so I’ll have to make the pumpkin purée from scratch. Would I add anything to the pumpkin? We also don’t have pumpkin pie spice so what would be in that?

Hello! I’m from Hungary, we also don’t have pumpkin pie spice, but I guess we can also use honey-cake spice. I made the purée by myself too, but I didn’t add anything for this loaf… its so delicous in this way! 😀 I haven’t found nutmeg here, too, but I don’t give up! 🙂 I’m also interested the answer of the blogger, I’ve just shared my experiences.

Hi Adrianna! I could not help trying this recipe when I saw pumpkin paired with tahini on a sweet proposal. So, basically, it literally came out of my oven about one hour ago and it was served as sort of a dessert after dinner. Sooo good and very subtel, especially because I’ve used coconut sugar and had just enough for one cup (I am no sweet tooth, and it definitely works for me). No one complained, they loved it, actually. Thank you for such (inspired and) great ideas!

“Made this” but modified honey for sugar, and flour for a zany blend of vanilla protein powder, oat flour and a tbsp flour (?!). Still tasted amazing! My mom asked me for the recipe! Thanks so much as always xx!